epicurious4.8
Lemon-Oregano Shrimp and Tiny Potatoes
This speedy weeknight dinner is anything but bland thanks to the flavorful combination of garlic, capers, fresh oregano, and lemon.
👤 Kendra Vaculin📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●skillet
- ●pan
- ●bowl
📝 Preparation Steps
1
Cook 1 lb. multicolor Peewee potatoes or other very small potatoes in a medium pot of boiling salted water until fork-tender, 10–⏱️ 12 minutes. Drain and set aside.
. multicolor Peewee potatoes or other very small potatoes1 lb
2
Pat dry 1 lb. large shrimp, peeled, deveined, with paper towels; season with kosher salt and freshly ground pepper. Heat 3 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Arrange shrimp in an even layer and cook, undisturbed, until golden brown underneath, about ⏱️ 2 minutes. Toss and continue cooking, tossing occasionally, until opaque, about ⏱️ 1 minute more. Using a slotted spoon, transfer shrimp to a plate.
. large shrimp, peeled, deveined1 lbKosher saltFreshly ground pepper. extra-virgin olive oil, divided4 Tbsp
3
Heat remaining 1 Tbsp. extra-virgin olive oil in same pan. Add reserved potatoes and season with kosher salt and pepper. Cook, tossing occasionally, until lightly browned in spots, about ⏱️ 4 minutes. Add 3 garlic cloves, thinly sliced, 3 Tbsp. drained capers, and 1 Tbsp. finely chopped oregano and cook, stirring occasionally, until garlic is softened and mixture is fragrant, about ⏱️ 2 minutes. Add 3 Tbsp. unsalted butter and cook, tossing occasionally, until almost completely melted, then return shrimp to pan. Add juice of 1 small lemon, season with kosher salt, and toss to combine.
. extra-virgin olive oil, divided4 TbspKosher salt. drained capers3 Tbsp. finely chopped oregano, plus sprigs for serving1 Tbsp. unsalted butter3 Tbsp
4
Transfer shrimp and potatoes to a platter or large shallow bowl and top with oregano sprigs, zest of 1 small lemon, flaky sea salt, and more pepper.
Flaky sea salt
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